SOUP
1 1/2 cup Sliced onions
3 tbsp Olive oil
2 cup Shelled Lima beans, fresh or frozen
6 cup Boiling water
1 tsp Salt
1 cup Shelled green peas, fresh or frozen
2 lb Fresh spinach -or-
2 package (10-oz) frozen spinach
PESTO THAWED
1 Strip blanched bacon, minced
2 Cloves garlic
12 Fresh basil leaves
3 tbsp Fresh parsley
2 Egg yolks
1/2 cup Grated Parmesan cheese
1/3 cup Olive oil
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1. Saute onions in olive oil until tender, about 10 minutes.
2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together.
3. Add onions to soup and continue cooking for another minute. Puree.
4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO:
1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass.
2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle.
GENOA
S.E. BELMONT, PORTLAND.
WINE: PUNT E MES
From the <Micro Cookbook Collection of Italian Recipes>.
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